Graduate Success Story: Wesley Morrall

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WesleyMorris

At sixty-two years young, Wesley M. isn’t slowing down. He gives his all to every task in the kitchen and prides himself on always working at his highest level.

Since becoming Food Service Coordinator ,for the past three years, Wesley has played a key role in preparing three nutritious, carefully-prepared meals each day for men at The Doe Fund’s Bed-Stuy facility. “I love to create food that tastes good.”

Although he has received a broad culinary education at The Doe Fund, Wesley is especially proud of the baking skills he’s gained here—and his delicious cinnamon raisin danishes speak for themselves!

Yet the culinary arts program has offered Wesley much more than cooking skills; it has offered him the chance to reconnect with family. “Since I came to The Doe Fund I have been able to have a positive relationship with my kids and grandkids.”

Click link for the recipe below to make Wesley’s famous danishes at home!

https://dishesbydoe.com/2014/09/15/recipe-alert-cinnamon-danishes/

 

 

 

Happy Retirement, James!

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Fifteen years ago, James was in a dark place. He had lost everything because of drugs and alcohol: his family, his home, and his job. The path before him was unclear–all he knew was the he couldn’t live like this anymore.

Then, James walked through The Doe Fund’s doors and his future started to take shape. “Everything changed for me. I was able to regain the self-respect that I had lost and learned new skills I never knew I had in me.”

The biggest skill he uncovered? Cooking. After completing The Doe Fund’s Culinary Arts training, he was hired to teach other men in the program, himself.

Since then, James has taught more than 1,000 Culinary Arts trainees. But he’s done much more than that. “Many guys come to me, not sure of themselves or what they want to do. Some are on the verge of giving up. I talk to them like a father or a big brother and even pray for them. Then they train and go out and get hired by major companies. It not only helps them…it helps me be a better person.”

Now James is busy cooking up something different: plans for his retirement. “I’ll be focusing more on my health, working more as a deacon in my church, and spending more time with my family–especially the grandchildren.”

James knows his life would have been very different if he hadn’t found The Doe Fund all those years ago.

“The Doe Fund changed my life and helped to make me a better person.” And The Doe Fund is a better place because of him.

Thank you and good luck, James!

CHEF DANNY’S BAFOUTO

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This is a special recipe from our very own Chef Danny, who is both a graduate and long-time staff member of The Doe Fund. Over the year’s Danny has played many roles and helped in countless ways to empower the men in our Culinary Arts Program.

The Bafouto recipe below, a personal take on a hometown tradition, brings back many childhood memories for Danny, and we are grateful to have him share this recipe with us and all of our Dishes By Doe readers.

Danny’s Bafoutou will be one of the many unique and distinguished dishes served at our upcoming Dishes By Doe tasting event.

 

To learn more about Danny’s story, please follow the link below:

https://dishesbydoe.com/faces-of-food-service/

 

To purchase tickets to our Dishes By Doe tasting, please visit: http://dishesbydoe.doe.org/

 

Ingredients:

4 green plantains, halved or quartered

4 yellow plantains, halved or quartered

4 pounds chicken breast

6 bay leaves

2 onions, finely chopped)

16 ounces chicken stock

1 cup soy sauce

6 eggs

6 cups panko

 

Directions:

Bring a medium sauce pan to a boil, and add plantains. Let boil for 30 minutes, then set aside for later use. Season chicken with bay leaves, onions, chicken stock, and soy sauce. Add salt and pepper to taste. Cook chicken until tender. Mash cooked plantains in a bowl using a potato masher. While mashing, add juices from chicken to moisten the plantain being careful not to oversaturate. Chop chicken finely, and mix with mashed plantain. Scoop the mixture, using a one ounce scooper or by hand, and mold to your desired shape. Dip each molded scoop into an egg wash, and bread with panko. Once breaded, brown in heated oil for one minute on each side. Once browned, bake in oven for 10 minutes. Remove from oven, let cool, serve with a spicy tomato sauce, and enjoy!

 

 

 

Recipe Alert: Chef Anthony’s Braised Boneless Beef

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Chef Anthony’s Braised Boneless Beef

Ingredients:

1 cup chili sauce

½ cup ketchup

½ cup tomato puree

1 tablespoon prepared yellow mustard

4 tablespoons honey

2 teaspoons hot sauce

1 cup apple cider vinegar

4 tablespoons chopped chipotle peppers

1 teaspoon salt

½ teaspoon black pepper

2 ounces espresso

4 pounds beef

 

Directions:

Preheat oven to 350 degrees.

To create the sauce, add all ingredients except the beef in a mixing bowl and combine using a wire whisk. Adjust seasonings to taste.

Sear the beef briefly to seal in the juices, and then dip into the sauce mixture. Wrap the sauce-coated beef in aluminum foil and roast in the preheated oven for 40 minutes. Remove from the oven, and let rest. Slice, plate, and serve the beef with your favorite braised vegetable.